Cream the butter and sugars together. Add the eggs and mix. Add the dry ingredients and the candied lemon and ginger and mix thoroughly.
Drop batter in slightly heaping tablespoon-fulls onto a baking sheet (I always use a baking sheet or parchment paper) about 2 inches apart. These cookies really spread so I could only get 12 on a sheet and some still needed to be cut apart. Bake 10-12 minutes, until the tops are slightly brown.
Remove immediately from the cookie sheets onto cooling racks.
This recipe made 48, four to five inch diameter, thin cookies.